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Biogenic amines and their producers in Akawi white cheese
Author(s) -
Pachlová Vendula,
Buňka František,
Buňková Leona,
Purkrtová Sabina,
Havlíková Šárka,
Němečková Irena
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12294
Subject(s) - cadaverine , biogenic amine , putrescine , tyramine , debaryomyces hansenii , food science , chemistry , serratia marcescens , histamine , brine , microbiology and biotechnology , biochemistry , biology , enzyme , escherichia coli , organic chemistry , receptor , gene , neurotransmitter , yeast , endocrinology
The aim of this work was to study the biogenic amine content of brine‐ripened cheeses after one year of storage and then to investigate possible contaminating micro‐organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro . The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro‐organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.